Frequently Asked Questions

FAQ:

Mill Product Options

What’s the difference between Whole Berries, Whole Wheat, 85% Extraction, and ‘00’?

Whole Berries - What does Whole Berry (WB) mean?

What is Whole Wheat (WW)?

What does Extraction mean?

Do I Need 85% Extraction?

What is '00' and what is it for?

Grain Varieties

What’s the difference between ancient grains, landrace grains, modern varieties?

How are stone milled flours different from roller-milled?

What’s the difference between grits and polenta?

There are so many options of grains! Which one(s) should I use?

Terminology

What does protein % mean?

What’s a falling number?

What is AP? What's the difference between our regular AP flour and Premium AP flour?

Cooking With BSM Products

Which flour should I use?

Do I have to do anything differently with your flours?

What should I use for bread flour?

How do I cook BSM grits or polenta?

Storing Grains & Flours

How should I store my flour or corn?

What is the shelf life of BSM products?

How can I tell when my flour or cornmeal has gone bad?

Chemicals, Organics, & Non-GMO

Are BSM products organic?

Are BSM products non-GMO?

Allergies

Do you have gluten-free products?

Customer Service, Shipping, Returns

When will I receive my order?

What is your return policy?

Events, Mill Tours, & Classes

Do you give tours?

BSM Reviews

See what customers say

3492 reviews
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Great taste

Makes great tasting cornbread . It helps so much in cooking to use the best ingredients and Barton Springs Mill has the best i ever tasted . Ground fresh makes the difference for sure . Try it you will love it .

G
Bread Flours Bundle
Grandma Vickie
Great flour, great recipes

The chocolate cake recipe produced some of the best tasting cupcakes I have ever made (in the past 50 years of baking). The crumb & moisture were perfect. The rye bread & sandwich loaves turned out beautifully. The sour dough starter became activated within a few hours! Unfortunately my technical skills & patience didn’t do your flour justice. I’m looking forward to trying more of your recipes & more of your amazing flours. Thank you!

Awesome bread !

I am making delicious bread with your flour !

Grain Tasting - Pancake Sampler

Y
Quanah
Yvette in California
Try Adding Quanah to your Sourdough

One of my sourdough baking friends made a loaf with Barton Springs' Quanah added. It was perhaps one of *the* most delightful and delicious loaves of sourdough I have eaten, both from home baked goods to professional bakers. I wanted to bring this goodness into our own home, so I ordered a bag. It felt good to know I was supporting Barton's mission with the grain preservation and continuity. But let me tell you - the quality of the quanah flour was gorgeous! So fresh, and for my recipe, which calls for 455 grams of flour, I used 100 grams of quanah with the rest being bread flour. It was sooo delicious, and will likely be a regular part of our hearth. The quality of the crumb, the quality of the taste, it really has been a joy!